Archive for May, 2020

May 16

Chicken tikka masala




  • 4 tbsp vegetable oil
  • 25g butter
  • onions, roughly chopped
  • 6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
  • 2 red peppers, deseeded and cut into chunks
  • 8 boneless, skinless chicken breasts, cut into 2½ cm cubes
  • 2 x 400g cans chopped tomatoes
  • 4 tbsp tomato purée
  • 2-3 tbsp mango chutney
  • 150ml double cream
  • 150ml natural yogurt
  • chopped coriander leaves, to serve



  1. Heat 4 tbsp vegetable oil and 25g butter in a large, lidded casserole on the hob, then add 4 roughly chopped onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
  2. Add 6 tbsp chicken tikka masala paste and 2 red peppers, cut into chunks, then cook for 5 mins more to cook out the rawness of the spices.
  3. Add 8 boneless, skinless chicken breasts, cut into 2 ½ cm and stir well to coat in the paste. Cook for 2 mins, then tip in two 400g cans chopped tomatoes, 4 tbsp tomato purée and 200ml water.
  4. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
  5. Remove the lid, stir through 2-3 tbsp mango chutney, 150ml double cream and 150ml natural yogurt, then gently warm through.
  6. Season, then set aside whatever you want to freeze. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.


May 16

Chicken & sweet potato curry



  • 1 tbsp sunflower oil
  • onion, chopped
  • 450g boneless, skinless chicken thigh, cut into bite-sized pieces
  • 165g jar korma paste
  • 2 garlic cloves, crushed
  • 500g sweet potato, cut into small chunks
  • 400g can chopped tomato
  • 100g baby spinach
  • basmati rice, to serve



  1. Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
  2. Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.


May 04

Mum’s Sweet and Sour Pork


Pork tenderloin

1.5 tsp soda bicarb

1 tsp salt

1 tbsp Worcestershire sauce

1 egg

3 dsp cornflour



3/4 pint water

1 tsp salt

1.5 tbsp Worcestershire sauce

1.5 tsp sesame oil

6 tbsp tomato ketchup

6 tbsp sugar

1.5 tbsp soya sauce

+ 1 tbsp cornflour mixed with water


Pork – cut into rounds and flatten. Mix the cornflour with the egg, bicarb, salt and Worcestershire sauce and use to coat the pork. Then deep fry the pork.  Can be frozen at this point.

Preheat the oven to 180 degrees and put pork in an ovenproof dish.  Cook pork for around 15 minutes whilst making the sauce.

Put all ingredients for sauce, except cornflour, in a saucepan and heat, stirring frequently.  Bring to boil then simmer for around 5 minutes.  Then add cornflour and mix well.  Pour this over the cooked pork and cook in oven for a further 5-10 minutes.

Serve with rice.


May 04

Tuna melt burgers

MAKES: 3-4 burgers


  • 4 ciabatta or sourdough buns
  • 2 spring onions, sliced
  • 2 red chillies, deseeded and chopped
  • 1 x 150g tin tuna, drained
  • 2 heaped tbsp mayonnaise
  • Dash of Worcestershire sauce
  • Pinch of cayenne pepper
  • 175g cheese of your choice, grated


  1. Preheat the oven to 220C/200C fan/Gas 7 or get your outdoor grill on the go.
  2.  Cut the buns in half, and reserve some of the spring onions and chillies for garnishing.
  3.  Add the rest of the ingredients, apart from the cheese, to a large bowl. Stir until you’ve reached a nice chunky tuna mulch.
  4.  Toast the buns and build on the baking sheet that you are going to cook them on. Spoon the tuna mayo mulch on to the base, then cover with cheese and top with the remaining slices of spring onions and chillies. Throw some cracked pepper and salt on top.
  5.  Put the baking sheet in the oven or on the outdoor grill and wait until the cheese has melted. Outdoors, you’ll need a lid or a cloche. This can take from 10 to 20 minutes, depending on how far you want to take the cheese. I like it on the right side of burnt, like a leopard-skin coat.


May 04

Sweet potato hash




  • 1 large sweet potato
  • 3 tbsp oil
  • 1/2 cup onions, chopped
  • 1/2 red pepper, chopped
  • 1 green onion, chopped
  • 1 garlic clove, minced (or 1/8 teaspoon garlic powder)
  • 1 tsp smoked paprika (or less)
  • salt and pepper to taste
  • 2 tbsp chopped fresh parsley or chives


  • PRECOOK THE SWEET POTATO:  (quick version). Pierce the potato in a few places. Microwave for about 4 to 4 1/2 minutes until fairly tender but not too soft (it should still have enough firmness for easy cutting). Peel off skin with a knife or leave on if preferred. Cut the sweet potato into cubes. See Notes for alternative cooking methods
  • SAUTE VEGETABLES: Heat 1 tablespoon of oil in a skillet to medium-high. Add onions, pepper, garlic. Saute for 4-5 minutes until soft and slightly browned. Spoon vegetable mixture into a bowl.
  • SAUTE SWEET POTATO: Add remaining 2 tablespoons of oil to skillet to medium high. Add pre-cooked sweet potato cubes in a single layer. Saute for a few minutes undisturbed until browned on one side. Stir and saute for a couple more minutes until browned on all sides.
  • FINISH THE HASH: Add smoked paprika and stir. Add vegetable mixture and parsley. Sprinkle with salt and pepper to taste. Stir gently. Serve immediately. To make ahead, see Notes.


Other options to pre-cook sweet potatoes:

Boil: Peel and cut the potato into cubes, Boil in salted water for about 5 minutes until tender. Drain and dry well on paper towels.

Roast: Peel and cut the potato into cubes. Lay on foil-lined pan sprayed with oil. Roast at 400F for about 20 minutes until tender.

To Make Ahead: Cool hash, then refrigerate until ready to use. To reheat, spread on a foil lined pan sprayed with oil and heat at 425F for about 7-10 minutes.